JANUARY 2025
VITA MOJO REVEALS 2024 CONSUMER TRENDS ACROSS UK QUICK SERVICE
• Vita Mojo, the tech partner of hospitality operators aiming to grow their business reveals the consumer eating and drinking trends of 2024
• Data looks at over 139 million individual item orders and 9.8 million meal deals
• It shows everything from coffee trends, to vegan vs. veggie orders, our Coke preference, our passion for potatoes and how we’ve become a nation of mayo lovers
Leading restaurant technology provider Vita Mojo has released its latest data for 2024, providing unique insights into consumer behaviour at some of the UK’s top quick-service restaurants. Key operators contributing to Vita Mojo’s data include well-known brands like LEON, Gail’s, Wasabi, YO!, Wenzel’s and Subway. With its extensive network of partners, Vita Mojo offers a broad view of shifting trends in food and beverage consumption.
Key Findings from 2024 Consumer Data:
Coffee Trends:
The latte has seen a staggering 174% increase year-on-year and has firmly dominated coffee menus, pushing traditional favourites like the americano into decline.
North Londoners have a particular fondness for cappuccinos, while Central Londoners are opting for the creamy smoothness of flat whites, and South East Londoners favour the latte.
In a sign of growing sustainability awareness, there has been a 111% increase in customers using reusable cups, underscoring the ongoing movement toward reducing singleuse plastics
Vanilla was the most popular syrup with over half a million pumps sweetening hot drinks throughout the year. The data also showed that North Londoners broke away from this trend, preferring a caramel hit, while South Londoners preferred to add a pump of salted caramel to their drinks.
CONSUMER EATING AND DRINKING SERVICE RESTAURANTS
Vegan vs. Vegetarian:
Vegan orders are up 56%, and vegetarian orders have seen an even stronger increase of 64%, challenging the recent narrative that veganism is slowing down1. This growth reflects a continued appetite for plant-based options across the country.
Carbonated Drinks:
Full-fat Coke orders have surged by 61%, while Diet Coke has seen a more modest 40% increase. Year on year, Diet Coke has eclipsed Coke Zero, signalling a shift back towards more classic options.
Chips and Ketchup vs. Mayo:
When it comes to potato-based goods, we are turning into a nation that prefers fries over a good old British chip. Fries orders across Vita Mojo’s operators peaked at just over 6 million (with LEON’s Baked Fries being the most popular item served between 12 and 2 p.m. at any store), while chips sat at around 3.7 million, and 158,000 preferred onion rings to either.
And when it comes to toppings? Last year saw a close split when it came to sauce preference (ketchup at 1.68 million
portions vs mayo at 1.61 million) but this year saw a huge change in data - with mayo unequivocally taking the lead, with 3.1million servings to ketchup’s 2.1million
Nick Popovici, CEO of Vita Mojo said, “The data from 2024 highlights that customers are still looking for health-conscious and plant-based options, alongside a noticeable preference for indulgent comfort food at lunchtime - we’re obviously lovers’ of potato-based goods!
“Additionally, the sharp rise in reusable cup usage signals a growing commitment to sustainability within the quick-service dining sector.
“At Vita Mojo we’re committed to providing invaluable insights for partners by processing real-time consumer data across multiple operators - meaning they can understand and cater to their customers better.”
More on the data can be found on Vita Mojo’s social media channels - www.linkedin.com/company/vita-mojo-os/
NEW 2025 MODELS
UPHOLSTERED LOUNGE FURNITURE - NEW 2025
EDEN FURNITURE offer a wide range of upholstered chairs, armchairs, sofas and footstools for lounge, dining and bedroom areas.
Traditional made furniture with solid beech frames finished in a choice of frame colours and any fabric for upholstery.
Wobbly tables can be a thing of the past thanks to the patented StableTable technology.
STABLETABLE is a unique patented fully automated solution which is hidden with the pillar of the table base allowing the legs to adjust to uneven surfaces.
Available for both indoor and outdoor use in a range of heights, shapes and sizes. Can be supplied as base only or complete with a stylish OnTop 12mm Compact Laminate top.
Rosalind
Oberon Arm
Romeo Falstaff
Ophelia
VViola
AI: BEYOND AUTOMATION TO COLLABORATION
As we close out a transformative year, Peter Moore, CEO and founder of Lolly, shares his thoughts on 2024’s key trends and innovations while looking ahead to the opportunities and challenges that 2025 will bring.
Reflecting on 2024
In 2024, the hospitality sector took significant steps forward in leveraging big data for commercial gain. Historically, managing and interpreting data has been a challenge for the industry, but the rise of AI tools enabled businesses to make data-driven decisions with greater efficiency. This year marked a turning point, with machine learning algorithms driving meaningful change and generative AI gaining traction across sectors.
While the advancements are remarkable, they represent only the beginning of a much larger journey. AI’s rapid evolution is challenging the boundaries of Moore’s Law - named after Intel co-founder Gordon Moore, which states that the number of transistors on a microchip doubles approximately every two years, making technology faster and more efficient. Now with innovation outpacing human adaptability, it is suggested that Moore’s Law is no longer applicable in the modern era. Creating a need for new approaches to how we think, work, and collaborate is more evident than ever.
AI: beyond automation to collaboration
2025 will see the emergence of transformative AI-powered technologies designed to enhance efficiency and profitability. Businesses will need to embrace this change—both by adopting new tools and rethinking traditional working practices.
AI’s capabilities will continue to evolve, enabling businesses to predict consumer requirements with precision. By leveraging historical and real-time data, companies can create personalised upselling opportunities and influence purchasing decisions more effectively. This marks a shift from automation to a deeper collaboration between humans and AI.
Cybersecurity advances: the importance of staying one step ahead
As AI tools become increasingly mainstream, they also bring heightened cybersecurity risks. Businesses must address concerns around data privacy and potential vulnerabilities posed by these readily available technologies.
Proactive measures are critical to staying ahead of evolving security challenges in the industry. Implementing robust protocols and adopting open development frameworks allows businesses to confidently embrace the latest innovations while maintaining data integrity and operational security.
Sustainability and the changing landscape
Sustainability continues to be a critical focus, with Gen Z and Gen Alpha driving heightened expectations. For these generations, sustainability starts at the point of purchase, with real-time data playing a key role in promoting transparency and accountability.
Hospitality businesses must ensure that their operations reflect these values, from minimising waste to maintaining CSR-conscious policies. As 2025 unfolds, keeping sustainability practices current will be crucial to meeting consumer demands and regulatory requirements alike.
The Metaverse, AR, and VR: creating enhanced experiences
While still emerging, the metaverse, augmented reality (AR), and virtual reality (VR) offer vast potential for hospitality. These technologies can deliver dynamic, immersive customer experiences, providing opportunities to engage future consumers like Generation Alpha, who will soon enter the purchasing cycle.
The challenge lies in adopting a forward-thinking mindset, with businesses preparing now for what will likely become a defining trend in the medium to long term.
As we move into 2025, it is vitally important for businesses to continue navigating the possibilities of AI and beyond, ensuring they see real return on investment. Innovation is no longer just about automation—it’s about collaboration and creating tools that truly make a difference.
www.itslolly.com
Peter Moore, CEO and founder of Lolly
GOLD IS THE COLOUR!
AMERICAN CRAFT BEER WINS AT INTERNATIONAL BEER COMPETITIONS
The Brewers Association’s Export Development Programme (EDP) is excited to announce the global its American craft brewery members in three prestigious international beer competitions – the Brussels Challenge, European Beer Star Awards and the Japan International Beer Cup.
COLOUR!
global success of Brussels Beer
GOLD IS THE COLOUR!
Brussels Beer Challenge
The 13th edition of the Brussels Beer Challenge took place in the historic city of Ghent in Belgium over three days in November 2024 where 1,705 beers from 39 countries were evaluated by 72 international beer judges. The participating beers were divided into categories based on origin, specificity, and style and were carefully judged accordingly.
Congratulations to American craft breweries who won 19 medals between them including five gold, seven silver and seven bronze. Special mention to River North Brewing Co’s Uptown Squirrel Porter which won Best American Beer in the competition.
European Beer Star
One of the most recognized beer competitions in the world, the European Beer Star Awards, is committed to the traditional European art of brewing. It recognizes high quality, authentic beers that are genuine and distinctive, and is limited to beer categories that originate in Europe.
This year’s competition took place for the 21st time in September 2024 in Nuremburg, Germany and attracted 2,360 entries from over 550 breweries across 50 different countries. Of these entries, 68% were from overseas. The competition was judged by 140 judges from 32 different countries. Congratulations to the EDP member breweries who won 32 medals in total, eight more than last year, including 13 x gold, 10 x silver and nine bronze.
View winners to both Brussels Beer Challenge and European Beer Star here
Japan International Beer Cup
Hosted by Japan’s Craft Beer Association, the International Beer Cup is Japan’s largest international beer competition and was established in 1996. It provides a valuable opportunity for members of the EDP to compete and gain awareness in a leading export market for American craft beer. This year’s competition received 1,423 entries from 370 breweries across 20 countries. It was judged by 90 judges, 53 of whom were from overseas. The competition took place in Sapporo city, Hokkaido over three days in October.
Congratulations to the American craft brewers who won 33 medals in the 2024 competition, including 12 x gold, nine x silver, and 12 x bronze. Two EDP Members were recognised as Category Champion Winners in their respective categories: Breakside Brewery’s La Maison du Bang! in the Aged & Strong category and Sketchbook Brewing Co’s Grodiskie in the Historical beer category. Congratulations to them. View winners here
Lotte Peplow, Brewers Association American craft beer ambassador for Europe, comments: “It’s truly remarkable to see American craft beer consistently winning top honours at these three prestigious international beer competitions year after year. This ongoing success highlights the dedication of American craft brewers to quality, innovation, and brewing excellence, reinforcing their reputation as trailblazers in the brewing world. In today’s competitive beer market, gaining recognition on the global stage is an important point of difference, and I couldn’t be prouder of each and every one of them.”
Success at international beer competitions helps raise awareness for American craft beer abroad and assists EDP member breweries with generating publicity for their brands in overseas markets. As part of its programming, the EDP helps facilitate U.S. brewery participation and performance in select competitions by covering entry fees and consolidated airfreight shipment to judging sites.
Congratulations to all the award-winning breweries.
www.brewersassociation.org
UPDOWN FARMHOUSE AND ANNOUNCE PLANS
This January, Updown Farmhouse, the idyllic countryside hotel near Deal from Ruth Leigh and Oli Brown will launch The Stables, four new hotel rooms set in the farmhouse’s original stable block.
Walking through Updown’s sprawling gardens, past the terrace restaurant, guests will enter The Stables, tucked away in a secluded corner with an unparalleled view of the grounds and farmhouse. The new rooms have been sympathetically restored to preserve the character and charm of the original building, keeping the high ceilings and wooden structure from the 17th century.
Two rooms are linked making it ideal for families or friends staying together, with one room available as a superking or twin accommodation, plus space for an
additional cot. The additional rooms are fronted by floor to ceiling glass doors, which open out onto their own terrace, allowing direct access to the magical gardens, woodland and children’s playground.
The interior design will have the same focus on colour, design and style as the rest of Updown. The artwork is carefully curated with a mix of Oli’s mother’s and brother’s work interspersed with pieces from the family’s private collection assembled over the last half century.
LAUNCH THE STABLES
FOR 2025
Updown Farmhouse is the idyllic hotel and restaurant, housed in a former farm near Deal, Kent that has been lovingly restored over the past few years to provide guests with a sanctuary to escape to in the middle of the Kent countryside. Over the last few years, Ruth and Oli have been slowly rebuilding and restoring the farmhouse and grounds to its former glory, now housing four rooms and two cottages along with the soon-toopen The Stables, designed to reflect and celebrate the farm’s historic character.
Founders Ruth and Oli say “We’ve been slowly working on restoring Updown Farmhouse over the past few years and the launch of The Stables will allow us to welcome even more guests to enjoy the magic of Updown. With such a rich history as a working farm, we felt it was only natural to restore The Stables to its former glory. We’re looking forward to being able to make even more use of the beautiful grounds next year with the development of a swimming pool and spa facilities.”
The Stables at Updown Farmhouse will launch January 2025. Bookings can be made online here.
updownfarmhouse.com @updownfarmhouse_
Tipples for Dry January | Lyre’s
Lyre’s Non-Alcoholic Spirits, the Official Wine & Spirit of the Dry January® challenge, an initiative organised by Alcohol Change UK
Offering a carefully curated range of alcohol-free classic spirits, ready-to-drink options, and a sparkling wine alternative, Lyre’s provides an elevated drinking experience which is designed to captivate the senses and redefine the art of alcohol-free mixology.
Lyre’s Non-Alcoholic Spirits
Many years in the making, Lyre’s exquisite range of lovingly crafted nonalcoholic spirits was borne from a quest to make the impossible possible –giving the freedom to drink your drink, your way. Not just provide an alternative to those who don’t wish to imbibe alcohol but ensure everyone can enjoy the mirth and merriment of a soiree or shindig.
With Lyre’s it’s up to you – replace some of the alcohol in your drink to make a low alcohol Lyre’s or make your classic favourites as a no-alcohol option simply by selecting from the many Lyre’s variants in our extensive range.
We craft our spirits to taste just like the classics they pay homage to. We source the finest all natural essences, extracts and distillates from the four corners of the globe. At the risk of blowing our own bugle, this is quite simply the finest range of non-alcoholic classic spirits the world has ever seen.
Lyre’s spirits look, taste, smell and sashay around your palate just like the original. And with all the classic spirits represented, practically every cocktail known to man can be faithfully recreated and enjoyed in a non-alcohol fashion. It’s this absence of giggle juice that allows you to let your hair down and enjoy a social occasion, then arise in fine fettle to pursue whatever tickles your fancy the following day.
• Dry London Spirit, 700ml (£23.99) - Inspired by a classic Dry London Gin evoking notes of juniper and citrus.
• American Malt, 700ml (£23.99) - A unique spirit curated to embody the essence of a gently mellowed American Classic Bourbon Malt.
• Classico Grande, 750ml (£9.00) - A sparkling wine alternative that tantalises the tastebuds with crisp, fruity notes of green apple, pear, and peach.
LOVE FOR OATMILK GROWS FROM SWEDEN, UK, EUROPE TO PENETRATING CHINA…
Oatly, the Swedish oat milk brand, have managed to expand all the way from UK, Europe and the HQ in Sweden to the Chinese market. Pioneering a new plant-based category within a span of merely five years. Oatly China has unveiled to Campaign Asia more details on Oatly’s evolution in the Chinese market, as well as how the brand built itself as an endorser of fashion, health, and sustainability.
Oatly has consistently been committed to practising business for good in the UK. This ethos is also reflected in its campaigns in China. Initiated in 2020, the Oatly Silent Barista project was officially introduced to assist young individuals with hearing impairments. This was achieved through vocational training for baristas, professional certification, and career guidance. Over the past few years, this initiative has made steady progress. Oatly transitioned from providing individual funding to offering systematic support for those with hearing impairments. The goal is to foster a healthy, self-assured, and self-sufficient environment for those in need, enabling more silent baristas to seize opportunities for selffulfilment, aiming to promote an eco-friendly lifestyle in every possible way.
Oatly entered China and invented the ‘Three Ones’ strategy, targeting one city (Shanghai), one market (coffee) and one product (Barista). The ‘Three Ones’ strategy was implemented following extensive market research, insight, and practical application. At the time of Oatly’s initial entry into the Chinese market, there was no existing category for plantbased protein products. The concept of oat milk was unfamiliar to consumers, leading to numerous challenges for our brand. After careful consideration and exploration, Oatly decided to debut in the market through specialty cafes. Back then, Shanghai was home to numerous independent specialty cafes, where most customers were environmentally conscious and had a passion for fashion and coffee. These unique characteristics of the customers and cafes aligned perfectly with what Oatly was seeking.
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LONG CHIM LAUNCHES IN THE UK DAVID THOMPSON BRINGS
AUTHENTIC TASTE OF MODERN BANGKOK
THE CAPITAL
LAUNCHES BRINGS TASTE BANGKOK TO
Launched in October, Long Chim, has opened its first-ever residency in Soho, London. Located on Rupert Street, Long Chim has taken-over the ground floor of Hovarda, pitching its distinct sound of clashing woks against the beating rhythm of the pestle as it hits the mortar. Long Chim, which means to ‘come and try’, presents accessible menus replete with authentic dishes inspired by the food stalls and markets of modern Bangkok.
David Thompson is the world-renowned chef and culinary lead at Long Chim. His decision to leave London for his adopted home in Bangkok more than ten years ago left a gap in London’s dining scene. His return to the capital has been eagerly anticipated. The concept and menu of Long Chim is anchored around Thompson’s vast knowledge, understanding and interpretation of the brilliant dishes that are enjoyed day and night in Bangkok, honed from decades spent exploring the complex network of alleys and laneways that weave across the city.
Chef Patipan ‘Pae’ Jipromma, former head chef at Thompson’s Michelin-starred Aksorn restaurant in Bangkok, will lead the kitchen team throughout the residency which will run into early 2025. Pae has worked alongside David for more than five years and is unquestionably one of the most exciting chefs of his generation cooking Thai food anywhere in the world.
David Thompson comments: “Long Chim is intended to be fun, ‘sanuk’ as they would say in Thailand, with food and drinks that everyone loves. Our menu has all the dishes that Thai’s miss the most when away from home. Pae and I are looking forward to opening our residency in London with our Hovarda partners.”
The Crown Estate Transforms Four Retail Stores Into New Dining Outlets And Welcomes Six New Hospitality Customers In London’s West End
The Crown Estate, the landowner and custodian of buildings along Regent Street and across St James’s, is repurposing over 16,000 sq ft of retail space to hospitality use, diversifying the West End’s dining scene. This follows the news that The Crown Estate welcomed a new collection of flagship retailers to the West End last month, as it continues to bolster the area’s credentials as a global lifestyle destination.
Jul’s will bring a new contemporary style to an iconic listed West End building, with 8,685 sq ft at 11Waterloo Place, which was formerly a bank. It is expected to open at the end of 2024.
carpo – the world-renowned premium handpicked nuts, handcrafted chocolate and aromatic coffee brand has announced the opening of its flagship store in central London this November. Located at 10 Glasshouse Street, the new 3,656 sq ft site marks a significant milestone as carpo celebrates its10th anniversary in the capital.
Alongside these dine-in options, The Crown Estate is also enhancing the area’s grab and go offer. Farmer J will open its largest West End flagship restaurant at 210 Piccadilly from Autumn 2023. The3,024 sq ft site will offer freshly prepared food options using mindfully sourced ingredients.A further grab and go option, OshPaz, will bring Uzbek cuisine to the central London portfolio. The900 sq ft space at 7 Regent Street will open in Autumn 2023, with initiatives in place to support refugees and asylum seekers. This will be the restaurant’s first permanent site following successful pop ups and food
stalls at Mercato Metropolitano, Kerb and Seven Dials Market, as The Crown Estate seeks to nurture young restaurant brands, building a platform for them to grow within the central London portfolio.
Opportunities for al fresco dining are currently being explored across the four sites, which would further amplify the vibrant and social atmosphere in London’s West End.
Additionally, Ziggy Green (part of The Daisy Green Collection) will relocate and upsize from 1 Heddon Street to 4 Heddon Street, as they continue to thrive in the emerging dining hub off Regent Street.
The Australian-inspired destination will be set across 2,435 sq ft of space, with an attractive terrace wrapping around the corner site.
Opening in Autumn 2023, the restaurant will complement the existing and evolving mix of restaurants on Heddon Street with an accessible and all-day dining offer, including breakfast.
These new signings follow the news that the owners of the critically acclaimed restaurant Fallow St James’s are today opening a new site in The Crown Estate’s portfolio. FOWL promises to be a ‘chicken shop like no other’, open all-day for walk-ins only and serving an interpretation of classic chicken dishes.
Sarah McLaren, Customer Partnership Manager, Lifestyle at The Crown Estate said: “These diverse additions perfectly encapsulate our desire to amplify and evolve London’s lifestyle scene; providing new experiences to our visitors and partnering with our customers to find the best spaces that will allow them to thrive.
Farmer J at 210 Piccadilly
“In this case, transforming a significant amount of traditional retail and commercial space into exciting dining options will provide greater choice, while complementing our world-famous retail offer – including the four new flagships. Together with our partners, we are solidifying the West End’s reputation as an enticing culinary destination and a welcoming place that people want to spend extended time in, from day to night.”
Jem Akyuz, Co-Founder and Business Development at Jul’s, said: “Following the ongoing success of Jul’s in Ibiza, we are delighted to bring our Greek-inspired cuisine to London – one of the world’s greatest hubs for exciting new restaurants. Being in the heart of the West End will allow us to bring our modern fine dining culinary experience to a wide range of passionate customers.”
Muzaffar Sadykov, Founder of OshPaz, said: “It’s always been a dream to bring Uzbek food to the West End, it’s the perfect place for our first standalone site. Our journey in the UK has gone fromstrength to strength, and we can’t wait to showcase OshPaz’s food and unique flavours to everyone.”
The existing Ziggy Green at 1 Heddon Street
Sommet Education forges partnership with Mandarin Oriental to set the highest standards in hospitality talent development
Sommet Education, the world’s leader in hospitality education, has announced a long-term strategic collaboration with Mandarin Oriental, the award-winning owner and operator of some of the world’s most luxurious hotels, resorts and residences.
This alliance is aimed at enhancing the hospitality industry’s talent pool through targeted educational and training initiatives as well as diversity-focused programmes. The collaboration is structured around three core objectives: enriching the student learning experience with real business exposure, enabling employee development via bespoke training initiatives, and offering hospitality career and learning opportunities to high-potential individuals from underserved communities.
The partnership will leverage Sommet Education’s worldwide network of campuses and institutions, including Les Roches, Glion, Ecole Ducasse, Invictus Education in South Africa, Indian School of Hospitality, as well as Sommet
Education Foundation, and underscores both organisations’ commitment to developing future leaders in hospitality.
On the occasion, Laurent Kleitman, CEO of Mandarin Oriental, said: “We are proud to be partnering with Sommet Education which has produced many of our top talent across their various educational institutions already today and is developing the talent of tomorrow. Together we will add value to talent, help progress their abilities, and promote career opportunities in our industry.”
Benoît-Etienne Domenget, CEO of Sommet Education, added: “We are thrilled to partner with Mandarin Oriental, sharing the value of hospitality excellence and aligning on a people-centric vision. This collaboration extends beyond traditional boundaries, offering invaluable career and learning pathways in hospitality for young students, employees and underserved talented individuals. Together, we aim to foster a new generation of leaders who will shape the future of hospitality experiences.”
Elevating the student learning journey
In a dynamic and ever-evolving hospitality industry, cultivating job readiness among students throughout their academic journey is paramount. This goal will be advanced through a series of targeted initiatives that weave industry immersion and Mandarin Oriental’s practical expertise into Sommet Education’s institutions academic programmes. Students will benefit from Mandarin Oriental workshops,
masterclasses, leadership and executive talks, and on-site field visits, creating a bridge between theoretical knowledge and real-world application.
Today, Mandarin Oriental operates a prestigious portfolio of 41 hotels, 12 residences, and 24 exclusive homes across 26 countries and territories, establishing itself as a leader in luxury hospitality. Through this strategic partnership, students from Sommet Education institutions will gain unparalleled access to this world-class network, providing a unique environment to immerse themselves in industryleading practices.
This exposure is designed to set them apart in the job market, equipping them with a unique expertise and professional readiness.
Empowering employees to succeed
Customer experience and satisfaction lie at the core of hospitality, deeply interconnected with the well-being and satisfaction of employees. In today’s competitive landscape for hospitality talent, training plays a critical role in cultivating and retaining skilled professionals.
Mandarin Oriental and Sommet Education are joining forces to create a unique model relying on customised programmes that align with Mandarin Oriental’s global talent development strategy and employee eagerness for empowerment, development and curiosity to grow and learn. This collaboration will introduce a variety of employee training options – spanning online, blended, and in-person formats – that focus on advancing both vocational and managerial skills.
The partnership is exploring multiple learning pathways, including the co-creation of specialised postgraduate and
master’s programs, accelerated tracks for developing future hotel general managers, and dedicated initiatives in areas such as culinary and pastry craftsmanship and women’s leadership. Each programme is designed to provide targeted skill enhancement, fostering a new generation of hospitality leaders and artisans within Mandarin Oriental equipped with the expertise and vision to excel in the industry’s highest properties.
Amanda Hyndman, Chief People & Culture at Mandarin Oriental, commented: “Our colleagues are at the heart of everything we do at Mandarin Oriental, thus, truly defining the essence of our brand. In light of our exceptional growth trajectory, we are privileged to partner with Sommet Education in nurturing future leaders and shaping their careers in the luxury hospitality profession. Together, we look forward to growing a safe, respectful and inclusive community of aspiring talent who will elevate the art of luxury hospitality and become Fans of the Exceptional, Every Day, Everywhere.”
Creating opportunities for all
Both organisations are resolutely dedicated to creating an inclusive environment within the hospitality industry. Through the collaboration with Sommet Education Foundation, their joint efforts will also focus on equal opportunities for aspiring professionals from all backgrounds through the establishment of scholarships and job opportunities to support talents facing life challenges but with strong academic potential and motivation, ensuring educational opportunities and hospitality careers are accessible to all.
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SAOTA’s Noom Hotel a new landmark in Abidjan
In the evolving landscape of African hospitality, the Noom Hotel Abidjan Plateau emerges as a defining landmark—both for the city of Abidjan and for the broader ambitions of the Mangalis Hotel Group. As the fourth addition to the Noom portfolio, this project represents a new generation of design-forward. These African-centric destinations celebrate their unique contexts and establish a global benchmark for luxury and service.
SAOTA, with its deep-rooted relationship with Teyliom Hospitality, whom SAOTA had previously designed the Dakar Radisson Blu for, is the parent company behind both the operator, Mangalis—was the natural choice to bring this vision to life. Having already designed three hotels under the Noom brand, SAOTA’s intimate understanding of the brand’s ethos and the client’s broader objectives provided the foundation for a project that seeks to redefine hospitality in West Africa.
The heart of this vision is creating destinations that resonate on multiple levels. Noom’s hotels are not just places to stay; they are vibrant hubs that draw international visitors and residents, blending the cosmopolitan and culturally
rooted. The Noom Hotel Abidjan Plateau, situated on a prime site overlooking the Ébrié Lagoon in the Plateau region of Abidjan, Côte d’Ivoire, encapsulates this duality. It is a modern urban resort synthesising local inspiration and global standards.
In Abidjan, a city with a rich architectural heritage that spans from colonial-era buildings to the modernist structures of the post-independence period, the challenge for SAOTA was to create a design that would both stand out and fit in. The Plateau region’s mix of commercial and residential blocks offered a context that demanded sensitivity and innovation. The brief was ambitious: to transform a five-storey low-rise concept into a 22-storey tower on a constrained urban site.
The resulting design is a testament to SAOTA’s ability to balance form and function to create iconic and practical buildings. The tower’s striking silhouette is not just a response to the site’s physical constraints but also a deliberate effort to establish a new landmark within the urban fabric of Abidjan. Its height and design command attention, making it a focal point in the city’s skyline.
However, the Noom Hotel Abidjan Plateau is more than just a tall building. It is a carefully crafted space to embody the client’s goal of creating hotels deeply rooted in their cultural and design contexts. The façade, with its dynamic interplay of materials and forms, draws on local craft traditions—textiles, ceramics, and other artisanal practices—while integrating them into a contemporary architectural language with universal appeal.
The hotel offers a layered experience that unfolds as guests move through the space. The dramatic triple-volume entry sets the tone, leading to a multi-purpose conference podium and an entertainment area with expansive foodand-beverage spaces, a terrace, and a world-class pool. The accommodation—rooms, suites, and apartments—is housed within the compact tower, each designed to offer comfort and a sense of place.
One of the design’s most distinctive features is the restaurant’s strategic placement on the 7th and 22nd floors. This decision was not merely functional but also symbolic,
and the
together, revealing the true essence of the Noom Hotel Abidjan Plateau.
For developers, operators, and owners in the hospitality sector, the Noom Hotel Abidjan Plateau offers a compelling case study on the power of design to elevate brand identity and guest experience. SAOTA’s work on this project demonstrates a deep understanding of how architecture can shape not just a building but the very identity of a place. In a region where few truly five-star, design-driven hospitality brands exist, the Noom Hotel sets a new standard that is as much about celebrating local culture as it is about competing on a global stage.
As SAOTA releases this story, accompanied by photographs that capture the hotel’s unique presence in Abidjan’s skyline, it is clear that the Noom Hotel Abidjan Plateau is more than just another project. It is a statement of intent—a signal to the world that West Africa is ready to redefine the parameters of luxury and design in hospitality. Through this work, SAOTA positions itself not just as an architectural practice but as a trusted partner for those looking to create spaces that resonate locally and globally.
www.noomhotels.com
maximising the hotel’s vantage points onto the lagoon and offering guests unparalleled views as they dine or relax by the pool. In these moments, the architecture
landscape come
Cater 4 you support throwers!
Cater For You has long advocated for sustainable and eco-friendly food and drink packaging, introducing compostable and recyclable products to its range many years ago. A recent interview on BBC Sounds* by Mary Ann Hobbs on 6Music with Steve Lamacq, which focused on sustainability at live music venues, sparked an interest in the various options for providing more environmentally friendly solutions.
Andy Watts, Director at Cater For You, is a regular gig goer and commented, ‘I’ve often pondered the enormous waste and environmental impact of all the disposable plastic glasses strewn across the floor at the end of a gig and whether they are being collected to be recycled or just sent straight to landfill.”
Paper pint cups and glasses are relatively new but represent a welcome innovation. Steve Lamacq spoke eloquently about various linings, noting that the ideal option is Aqueous. This fully compostable lining ensures that the cup remains leakproof. However, we have found that Aqueous lining is significantly more expensive than alternative options. Given that live music venues struggle to remain profitable, this presents an interesting dilemma. It’s important to ensure that paper cups are collected and appropriately composted; if sent to a landfill, they could release methane.
The interview also highlighted the potential for using reusable plastic glasses instead of disposable ones.
Polycarbonate plastic glasses, a staple of the Cater For You range for over 20 years, are virtually unbreakable. They can withstand commercial washing up to 500 times and can be dropped or stepped on without breaking. These glasses are available in various thicknesses. However, venues must consider safety if a crowd throws them; this is where the flexibility of disposable glasses or soft paper cups offers a significant advantage.
For any of these solutions—paper cups, disposable plastic glasses, or unbreakable plastic glasses—we recommend working closely with the venue’s waste collection provider. The effectiveness of sorting, collection, and associated costs will vary, ultimately shaping a cost-effective, eco-friendly solution while ensuring safety for concertgoers.
Phil Stears – Director, selection of disposable and eco-friendly plastic and paper cups
gig-goers, not cup
Andy Watts remarked, “The market is constantly changing, with innovative and more environmentally friendly solutions being developed. It’s fantastic to raise awareness about these issues and support sustainable, lowerwaste solutions efforts. We encourage venues to contact us to learn more about what is currently available and in the pipeline.”
Another strategy for live venues is to consider using printed glasses and charging a deposit for them. This approach could deter littering and encourage the use of reusable yet breakable glasses, which visitors may take home as souvenirs. Although printed glasses are more expensive to produce, they provide a premium feel, and when ordered in substantial volumes, the added cost becomes minimal.
Phil Stears, another Director at Cater For You, stated, “Live music festivals have been ahead of the curve in demanding more compostable solutions. Many of our pop-up food customers have been seeking this kind of solution for years, and we have been pleased to assist them.”
*BBC Sounds
Please visit the Cater For You website or contact our sales team for more information.
www.cater4you.co.uk
Everything You Need Consider Before Proposing While on Holiday
If you’re planning to propose during a holiday, it’s important to make sure everything is perfectly planned. From selecting the right location to choosing the ideal engagement ring, here are some key tips to help you create a memorable and successful proposal.
The Destination and its Significance
The location of the proposal is crucial. Ideally, it should be a place that holds special meaning for both of you or reflects an aspect of your relationship.
Research potential proposal spots within your chosen destination, whether it’s a secluded beach, a scenic mountain overlook, or a quiet garden.
Think about factors like privacy, ambiance, and the natural beauty of the location. A place with personal significance can make the proposal feel even more meaningful.
If you’re looking for inspiration, consider planning a surprise proposal that incorporates experiences you’ve already shared together.
Timing is Everything
Selecting the right time of day is just as important as choosing the perfect location. Consider the lighting, weather, and crowds when deciding on the ideal moment. Many people opt for the early morning or sunset for their proposal, as the light is typically softer and the location quieter.
Make sure to allow some time in your itinerary to accommodate any unexpected delays or changes. This will help reduce stress on the day and ensure that everything falls into place.
Capturing the Moment
It’s important to decide how you’d like to
capture the proposal. Hiring a professional photographer can ensure high-quality images and a seamless experience, but it may come with a higher cost.
Alternatively, you could ask a trusted friend or family member to take the photos discreetly. This might offer more privacy, though it requires careful coordination.
The right choice will depend on your budget and how you want to preserve the memory.
Logistical Considerations
When travelling with an engagement ring, it’s crucial to ensure it’s adequately insured and kept secure throughout your journey. Many travellers choose to carry the ring in their hand luggage to avoid mishandling by airport staff. Make sure to check airline security policies and customs regulations to ensure smooth travel with your valuable jewellery.
Respecting Local Customs and Traditions
If you’re proposing abroad, it’s essential to respect local customs and traditions.
Some destinations may have cultural practices related to engagements and proposals, and it’s best to research these beforehand. This not only helps you avoid any potential faux pas but also ensures your proposal aligns with the local way of life.
With these tips in mind, your proposal should reflect your relationship and be as memorable as the engagement ring you present.
Need to Proposing
How to make your more attractive to
Attracting new guests to your B&B business is no easy task.
Hospitality businesses now face rising prices and lower consumer confidence. The latest European Hospitality Industry Outlook by Deloitte found that financial pressures pose the biggest risk to the industry. In October 2022, only 32% of consumers intended to spend money on hotel bookings, with many making compromises to cut costs.
No matter whether you’re a relative newcomer or have been in the industry for decades, it’s always worth knowing a thing or two about attracting new visitors to your guesthouse.
Customer retention in hospitality: Why is it so important?
In any business, building consumer trust is essential. First impressions count – but providing a positive experience at every stage of your customers’ interactions with your company is the only way to foster a brilliant reputation.
Marketing strategies help to amplify your presence and visibility, though you’ll need more for long-term success. Building an established business in hospitality relies on word of mouth – especially in challenging economic times.
Brits have changed the way they travel to save money. By October 2022, over half of holidaymakers intended to book cheaper trips or travel outside of peak periods. While this could be welcome news for off-season stays on remote resorts, the typical peaks and troughs may be harder to predict.
And there’s another challenge to face, too: how can you keep guests interested despite rising prices? We’ve covered the most important steps below.
Three ways to make your B&B more attractive to guests
Provide tailored experiences
Personalised guest experiences create memorable visits. Before your guests arrive, it’s a good idea to find out as much as you can about their preferences. Accommodate special requests wherever possible and leave thoughtful touches, like complimentary toiletries or snacks, in the guest suites. If you offer additional spa services, you could offer one-off promotions on treatments.
your B&B to guests
Make it unique
From the décor in guest suites to the atmosphere in the welcome lobby, it’s essential to create a unique and visually attractive setting. Never underestimate just how much ambience matters when it comes to providing an experience that your guests wish to repeat. To help safeguard the ornaments that define your style and décor, seeking bed & breakfast insurance could be a useful layer of protection
Provide exceptional customer service
Your team should always strive to provide a customer experience
that stands out. This is key to attracting and retaining guests through positive reviews and personal recommendations. To help guarantee this in every area, train your staff to provide an attentive, thorough and warm service. Encourage the team to learn local history and knowledge, which could help you to provide suitable touristic recommendations to guests.
There are so many ways to enhance your customer experience if you own a bed & breakfast business – or host guests regularly. This should be your priority: when guests leave your property with exceeded expectations, you can rest assured that word of mouth will be the most powerful tool in promoting your business.
Cut from a different cloth
We’re passionate about making luxury mattresses and beds in the most responsible way. And for us, that means caring where everything comes from so you can provide your guests with the best in luxury sleep. It’s why we grow our comfort fillings on our Yorkshire farm, weave naturally FR Chemical Treatment Free fabrics in-house and make our own award-winning springs.
Our unique approach to luxury bed making makes us different. It’s why each and every one we lovingly handcraft is proudly cut from a different cloth.
You can find us launching our new collections at DECOREX ON STAND A54 and INDEPENDENT HOTEL SHOW ON STAND 1630 this October!